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Mini Dutch Baby Pancakes

Mini Dutch Baby Pancakes: Fluffy Delights Worth Waking For

Mini Dutch Baby Pancakes are fluffy, customizable delights perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 12 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour Use gluten-free 1:1 flour blend for gluten-free option.
  • 1 cup Milk Any type of milk (dairy or non-dairy) works well.
  • 3 large Eggs Essential for fluffy texture.
  • 2 tablespoons Sugar Omit for savory options or substitute as needed.
  • 1 teaspoon Vanilla Extract Use pure extract for best flavor.
  • 1 pinch Salt Essential for balancing sweetness.
  • 4 tablespoons Unsalted Butter Melt in the hot muffin tin before adding batter.

Equipment

  • 12-cup muffin pan
  • Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and place a 12-cup muffin pan inside.
  2. In a blender, combine flour, milk, eggs, sugar, vanilla extract, and salt. Blend on high for approximately one minute until smooth. Let the batter rest for 10 minutes.
  3. Remove the hot muffin pan from the oven and add 4 tablespoons of unsalted butter to each muffin cup. Allow it to melt and sizzle.
  4. Pour about 1/3 cup of the rested batter into each muffin cup over the melted butter.
  5. Bake the pancakes for 12-15 minutes until puffy and golden brown.
  6. Remove from the oven and let cool in the pan for about one minute. Serve warm with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 100mgPotassium: 80mgSugar: 2gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Best served warm and fresh. Explore sweet or savory toppings to enhance flavors.

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